Bakery Fat (Shortening) and Its Health Concerns
Bakery fat, commonly known as shortening, is a solid fat widely used in the baking and cake industry. It helps improve the quality, texture, and flexibility of baked products. However, due to hydrogenation and processing that converts liquid oils into solids, shortenings are considered unhealthy foods. At high temperatures, they oxidize rapidly, produce free radicals, cause inflammation, increase the stiffness of blood vessel walls, and raise the risk of cardiovascular diseases.
Benefits of Using BayGel as a Shortening Alternative in Cakes:
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Reduces saturated fat content by 80%.
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Lowers total fat content by 35%.
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Creates a more uniform and improved texture.
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Increases product volume, which significantly reduces production costs.
